Say hello to the green gazpacho of your dreams
It’s clean, pure, vegan, gluten-free — and super-easy to make.
There are a grillion versions of green gazpacho out there — many of them likeable, some lovable. But I’ve never found one that made me stop and say, OK, you are the green gazpacho of my dreams.
I enjoy versions with yogurt, but the green gazpacho of my dreams is vegan. And even though a gazpacho without bread is technically not a gazpacho, the green gazpacho of my dreams is gluten-free. That’s because when I crave green gazpacho, I’m craving something very clean and pure. I’m wanting something intensely chlorophyllic, and herbal — but also tangy.
The green gazpacho of my dreams is something I can throw together in a flash, as a satisfying and energizing lunch, or a refreshing prelude to a lovely summer or late spring dinner. It should be basic enough to make for myself and family on a weekday, but gorgeous enough to start off a celebratory dinner party with friends (if we are ever able to do that again!).
It has to have body, and a little richness. I’ve seen recipes for versions involving avocado, but I’m nor looking for that kind of unctuousness. (Though I do adore diced ripe avocado as a garnish on classic Gazpacho Sevillano.)
Sometimes the way out of a culinary conundrum like this is to go back to the basics. I looked to traditional ajo blanco, the cold almond and garlic soup from Malaga, Spain that’s also known as gazpacho blanco, white gazpacho.
Into the blender the almonds went, along with cucumbers, bell pepper (green, of course!), a lot of parsley, celery, serrano chiles and a lot of parsley — plus sherry vinegar and good olive oil.
And yes! The raw almonds added just the right body. Piled with a mound of soft herbs, the soup was a dream.
But wait — if almonds work, perhaps raw cashews would as well? I tried that on round two, and liked it even better — it imparted a little more roundness and depth. But either, this is a killer cold soup, rejuvenating and refreshing.
You’ll want to use your best sherry vinegar and olive oil in it; they are more than just supporting players.
Here is your ticket to green greatness.
The Greenest Gazpacho
Serves 6.
Ingredients
1 pound cucumbers, cut into chunks (about 6–7 Persians, or two medium English, peeled if English)
1 medium green bell pepper, seeded and cut into big chunks
1 small serrano chile, seeded and roughly chopped
3 tender celery stalks, roughly chopped, with their greens if you have them
1 medium bunch of parsley, including most of the stems, very roughly chopped (about 3 ounces)
3 medium garlic cloves, roughly chopped
1/2 cup raw cashews or almonds (almonds may be whole, sliced or slivered, blanched or not)
2 teaspoons salt
1/4 cup sherry vinegar
1/2 cup extra virgin olive oil
1 cup water
1 cup or more of assorted soft herbs for garnish (leaves only): any combination of dill, parsley, chives, mint, tarragon, basil or Thai basil, cilantro, chervil, celery leaves
Instructions
1. Combine the cucumbers, bell pepper, serrano, celery, parsley, garlic and cashews or almonds in a large bowl. Working in two or three batches (depending on the size of your blender), place some of the vegetable-nut mix, all the salt, some of the vinegar, some of the olive oil and some of the water in the blender and blitz till smooth. Transfer contents to a bowl. Repeat with the rest of the vegetable-nut mix, vinegar, olive oil and water until everything is puréed.
2. To serve, ladle the gazpacho into six bowls. Drop two or three ice cubes in each. Top with some of the herbs and serve immediately.
Originally published, in slightly different form, at https://cookswithoutborders.com on June 5, 2020.
